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Food and Drink

Time to talk turkey

Time to talk turkey

It's Thanksgiving week, and when it comes to cooking turkey -- some of us are just plain "chicken!" Christopher Kimball of "America's Test Kitchen" has some reassuring advice for nervous cooks everywhere.
by Greta Cunningham

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Recipes from Bonny Wolf

These two recipes are included in Bonny Wolf's book, "Talking with My Mouth Full: Crab Cakes, Bundt Cakes and Other Kitchen Stories."

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Food commentator Bonny Wolf shares her kitchen stories

Food commentator Bonny Wolf shares her kitchen stories

Bonny Wolf, a food commentator for National Public Radio, says she remembers most life events by what she ate. She shares her memories in a new book of essays, "Talking with My Mouth Full: Crab Cakes, Bundt Cakes and Other Kitchen Stories."
by Greta Cunningham

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Rich Cohen tells it "Sweet and Low"

Rich Cohen tells it "Sweet and Low"

Writer Rich Cohen's grandfather Ben invented two things that changed US eating habits. First he invented the machine that makes those little sugar packets you find in restaurants. Then he invented "Sweet and Low" the sugar substitute. The family made millions. But the story went sour, and Cohen's branch of the family got cut out of the will. He chronicles what happens in his new book "Sweet and Low."
by Euan Kerr

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A birthday that calls for cake

November 15th is the first-annual National Bundt Day. The people at Minneapolis-based Nordic Ware will be celebrating the company's 60th anniversary of the iconic cake that's round with a hole in the middle of it.

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Recipes from the Iron Range

Recipes from the Iron Range

Here are recipes for some of the most popular ethnic dishes served on the Iron Range.

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New cultures, new flavors

New cultures, new flavors

If you're thinking about a night out, chances are you're considering an ethnic restaurant. One writer says the definition of ethnic fare becomes more blurry as exotic ingredients mix with traditional American food.

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